Cooking with Jenn: Grilled Pork Chops

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In Australia we do love a good barbie- so I thought I’d stray away from my mainly veg diet, and buy some organic free range pork chops.

I’ve seen plenty of documentaries about the meat industry (mainly in America), but I choose to eat meat on occasion, and only if I can get it straight from a farmers market.

I also want to say that while we don’t have a barbecue because we live in an apartment, a grill can be just as good to get the fats melting away.

My mum recently came to visit me, and she brought a whole lot of veggies that she grew in her garden- as well as some eggs from her chooks. Our local fruit and veg shop also sells organic greens for a very tiny cost, so naturally, I bought that as well. Bar one or two ingredient, this meal is fresh, free range, organic produce.

Roast vegetables until golden. (I like to leave them in a little under, as I love the natural crunch left in them!) While your vegetables are roasting, make your dressing. I’ve kept out garlic or onion, but they’re a nice addition to the vinaigrette.

Pan fry your pork chops, lightly searing them. I like to put a bit of salt on the fat before I pop it under the grill to crisp it up.

Put your pork chops under the grill- be sure to watch them, as the sizzling fat occasionally likes to set fire to the grill.

While the pork is on the grill, microwave, or pan fry the quinoa cups. I don’t have a microwave, so I just lightly fry the rice with a touch of water to heat it up.

Once the rice is done, toss it with the watercress and create a base in your bowl or plate.

Add your vegetables to the salad.

Once your pork is golden, place it on top of the salad, season, and then drizzle over your vinaigrette.